80g Tempeh, thinly sliced (available at organic shops or Hiltl Vegi Metzg)
1 tbs date syrup**
1 tsp smoked paprika
1 tbs tamari or soy sauce
Tofu Scramble:
100g Tofu, crumbled up
¼ tsp kala namak salt*** or regular salt (available at most organic supermarkets)
½ tsp soy sauce or tamari
½ tsp garlic
1 tsp turmeric
1 tbs nutritional yeast
chives, finely chopped (about 1tbs )
½ red onion, finely chopped
2 sun-dried tomatoes, thinly sliced
coconut oil
Mustard Spread:
1tsp grainy
1 tbs soy yogurt
1 tbs nutritional yeast
Additional Ingredients:
A few spinach leaves
A small handful of sprouts
a few Radishes thinly sliced
1-2 baby cucumber, thinly sliced
2-4 slices of locally made bread (depends on the size of the bread you are using, mine was fairly small)*
Instructions
For the tempeh bacon, marinate the sliced tempeh with date syrup, smoked paprika and soy sauce. Preheat oven to 180°C and let the tempeh marinate in the mean time. Bake the marinated tempeh for 13 minutes. Make sure that your tempeh has marinated for about 15 minutes.
While the tempeh is baking prepare your scrambled tofu. Heat up some coconut oil in a pan and sauté onion until translucent. Add tofu and all of the spices and quickly mix it all up. Fry on medium, while stirring consistently for about 4 minutes until heated through completely. Last but not least add in chives and sun-dried tomatoes.
Mix together nutritional yeast, grainy mustard and soy yogurt.
To assemble your sandwich toast your bread (optional) and then spread both slices with the mustard mixture. Layer with add the scrambled tofu, then the tempeh bacon and lastly the cucumbers, sprouts, sliced radishes and spinach. Top with the second slice of bread and enjoy.
Recipe by at https://fannythefoodie.com/2018/06/04/breakfast-sandwich-two-ways-why-you-should-buy-swiss-bread-ad/